Started at midnight, getting the fire going, etc. Pulled the Creekstone brisket out of the fridge and got the Black OPS brisket rub on it. Temperature outside 34 degrees and windy. Put the brisket on at 2am. Had no idea how the wind would affect smoker temps. It wasn't until my dear wife got up this morning and listening to me rant about the damn temps.....She asked "which way is the wind blowing?" I responded "East to West." She then proceeds to suggest I turn the smoker in a north south direction. DUH!!!!
After fighting it for six hours, that was the answer. So simple. Winds have been anywhere between 2 and 18mph.
Last edited by DuckinBBQ; January 20, 2025, 02:54 PM.
John "JR"
Minnesota/ United States of America
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Well the good thing is, you still have some Oak Ridge BBQ Black Ops. That stuff is an endangered species these days. I jsut went through the last of it on my last cook.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Yeah - when I still had my offset, I usually had it setup near the house, and up against the side of the brick fireplace, so that I had a wind break on 2 sides of the firebox. When I had it out in the middle of the yard by the pool, with no wind break, if things were blowing INTO the firebox vent, it was just like having a blower fan on there, stoking the fire.
I bet you had to add a LOT of fuel during the night before your lovely wife gave you some sage advice!
jfmorris I did go through some fuel. The worst, the smoke stack was facing east. So when the wind blew from the east, it would go down the stack and out the fire box. Temp in the cooking chamber would plummet. Then the wind would shift and go the opposite direction. Damned if I do and damned if I don't. I couldn't win. Briskie is sitting at 165 now. I'll wrap it soon. Four rib beef rack is at 170. Still need to get the 10lbs of pork belly on along with the pork ribs.
Wow DuckinBBQ that is some major temp changes to deal with. I feel for you! I don't miss the days I stayed up all night feeding a fire, but dealing with those extremes is something else.
If you wrap, I would just move it to the oven inside - no temp fluctuations to worry about in there.... Good luck getting all the pork cooked!
I was doing some jerky the day after a cold front came through and I was fighting flame outs due to the wind just slamming into those vents on my pellet grill!
Michael_in_TX I feel your pain. Aggravating. Aside, I lived in San Antonio, Leander, Roundrock, Mico. Prior I lived in Lake Charles. Miss the south. Food, family atmosphere, etc. But do not miss the weather.
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